Koonthal Roast (Kerala Squid Roast)

Koonthal (squid) roast is served in the seafood shacks along the Kerala coast. The trick is to cook squid either very quickly or long enough to become tender again – this recipe simmers it gently, then roasts it in a thick masala.

Eat it with rice, appam or as a starter.

• Serves 3
• Prep 20 min
• Cook 35 min
• gluten-free · dairy-free · Spicy
• Famous in Kerala

Ingredients

• 500 g cleaned squid, in rings
• ½ tsp turmeric, 1 tsp chilli powder, salt
• 3 tbsp coconut oil
• ½ tsp mustard seeds
• 2 onions or 12 shallots, sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 2 sprigs curry leaves
• 1 tomato, chopped
• 1½ tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 1 tsp crushed black pepper
• ½ tsp garam masala
• 2 tbsp coconut slivers (optional)

Method

1. Simmer the squid with turmeric, chilli powder, salt and 100 ml water, covered, for 15–20 minutes until tender. Keep any liquid.
2. Heat the coconut oil, crackle the mustard seeds and fry the coconut slivers until golden.
3. Add onions, ginger-garlic, green chillies and curry leaves and fry until brown, 10 minutes.
4. Add the coriander and Kashmiri chilli, then the tomato; cook until soft.
5. Add the squid with its liquid and roast on medium-high heat for 5–8 minutes until dry and dark. Finish with pepper and garam masala.

Tip: Frozen squid tubes work very well and are already cleaned.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.